greeksoupchickenorzoegglemonclassicbeginner

Avgolemono

Name: Avgolemono
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2
Cuisine: Greek
Ingredients: 10 ml olive oil; 80 g small onion, finely chopped; 800 ml chicken broth; 150 g cooked shredded chicken; 60 g orzo; 3 g fine salt; 1 g black pepper; 2 large eggs; 45 ml lemon juice, freshly squeezed; 8 g flat-leaf parsley, finely chopped; 1 g lemon zest

Avgolemono is a comforting, velvety chicken soup brightened with fresh lemon and enriched with eggs for a silky finish. Tender orzo and shredded chicken make it satisfying, while parsley and lemon zest keep the flavor fresh and lively.

28 min

2 servings

375 kcal

Greek

Ingredients

Soup base

10 mlolive oil
80 gsmall onion, finely chopped
800 mlchicken broth
150 gcooked shredded chicken
60 gorzo
3 gfine salt
1 gblack pepper

Avgolemono mixture

2large eggs
45 mllemon juice, freshly squeezed

To finish

8 gflat-leaf parsley, finely chopped
1 glemon zest

Instructions

1
Finely chop the onion, chop the parsley, squeeze the lemon juice, and shred the cooked chicken if needed. Put the broth in a saucepan so it is ready to use. This quick setup helps the soup come together smoothly within the short cooking time.
2
Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent but not browned; keeping the onion pale preserves the soup's delicate color and flavor.
3
Pour in the chicken broth and bring to a gentle boil. Add the orzo, salt, and black pepper, then cook for 8-9 minutes, stirring occasionally so the pasta does not stick to the bottom. The orzo should be tender but still slightly firm.
4
Add the shredded chicken and simmer for 1-2 minutes just until heated through. Reduce the heat to low so the soup is no longer boiling before adding the egg-lemon mixture.
5
In a bowl, whisk the eggs until completely smooth and slightly frothy, then whisk in the lemon juice. Ladle in about 120 ml of the hot broth very slowly while whisking constantly to temper the eggs; this prevents curdling.
6
Slowly pour the tempered egg-lemon mixture back into the saucepan, stirring gently the whole time. Cook over very low heat for 1-2 minutes until the soup turns silky and lightly thickened. Do not let it boil after this point, or the eggs may split.
7
Turn off the heat and stir in most of the parsley and the lemon zest. Taste and adjust seasoning if needed, then ladle into warm bowls and scatter the remaining parsley on top before serving.

Nutrition per serving

375 kcal

Calories

27g

Protein

21g

Carbs

19g

Fat

Fiber

Notes

•For the best texture, use cooked chicken from leftovers or a rotisserie chicken breast to keep the recipe within 30 minutes.
•If the soup thickens too much as it stands, loosen it with a splash of hot broth or water before serving.
•Serve with crusty bread or a simple Greek salad for a classic light meal.
•Always keep the heat low after adding the avgolemono mixture; boiling can cause the eggs to curdle.

Background

Avgolemono is a classic Greek egg-and-lemon sauce and soup technique with roots that likely trace through Sephardic and broader eastern Mediterranean culinary traditions. In Greece, it became a beloved way to enrich broths and create comforting soups, often with chicken, rice, or orzo. Its signature silky texture and bright acidity are hallmarks of Greek home cooking.

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